Thursday, May 19, 2011

Onion Chutney

Exactly why is it that chopping and peeling onions makes our eyes water furiously ? Apparently during the process of slicing up these literal tear jerkers, an enzyme known as allinase and another compound called isothiocyanate get together and create a type of sulphuric vapour which gets into the eyes and irritates them.
The word "onion” comes from the Latin "unio" meaning one or unity, because an onion grows as a single bulb. This onion Chutney goes as a great condiment with dosa, idli and uttapam. So here goes the recipe.

1) Blend the onions, red chili, salt and tamarind into a very fine paste with little water.
2) Heat oil in a pan and add in the mustard seeds.
3) Once they splutter mix in the paste and cook for about 5-6 minutes in medium heat. Keep stirring occasionally.

Tips

1) Try to cook the chutney with the pan covered to avoid spluttering of the chutney.2) If you eat onions you can get rid of onion breath by eating parsley.3) If you need only half of an onion, use the top half. The root will stay fresh longer in the refrigerator.